Culinary Vietnam

by Daniel Hoyer

Overview

With the help of the chef and author of Culinary Mexico, explore the tantalizing blend of the fresh, bright, sweet, and hot flavors of Vietnam.

Vietnamese cuisine has developed over thousands of years with countless influences from other cultures. Full of authentic recipes, Culinary Vietnam teaches how the aspects of flavor, aroma, texture, color, contrast, balance, and even the sound a food makes should be taken into consideration in the planning of a Vietnamese meal. Author Daniel Hoyer opens the door into the world of Vietnamese cooking methods and theories, as well as to the background of the cuisine, and gives some historical and cultural tidbits, all while showing just the breadth of this simple, agriculturally based cuisine.

Product Details

ISBN-13:	9781423612360
Publisher:	Smith, Gibbs Publisher
Publication date:	05/29/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
File size:	8 MB

About the Author

Chef Daniel Hoyer is the author of Culinary Mexico, Fiesta on the Grill, Tamales, and Mayan Cuisine: Recipes from the Yucatan Region. He is a leader of gastronomic adventure tours in Mexico and Southeast Asia through his company, Well Eaten Path-Chef Tours, welleatenpath.com, and a former teacher at The Santa Fe School of Cooking, where he was an instructor for over thirteen years. He lives in Hanoi, Vietnam and operates a restaurant and food tour company there.

Read an Excerpt

Sliced Beef with Asparagus

Thit Bo Mang Tay

1 tablespoon soy sauce

1 teaspoon fish sauce

1 tablespoon rice wine or dry sherry

1 teaspoon sugar

1/4 teaspoon ground black pepper

1 tablespoon cornstarch

12 ounces beef, chuck, sirloin, or round steak, thinly sliced and cut into bite-size pieces

3 tablespoons vegetable oil

1 (1-inch) piece ginger, peeled and sliced into 3 smaller pieces

2 cloves garlic, peeled and sliced

2 teaspoons minced shallots

1 pound asparagus, woody stem ends removed and the remaining tender part cut into 1-inch sections

1 tablespoon oyster sauce

1 tablespoon beef both, chicken broth, or water

1. Mix the soy sauce, fish sauce, rice wine, sugar, pepper, and cornstarch in a bowl until smooth. Mix in the beef slices until well coated and marinate 15 minutes.

2. Heat the oil in a wok. Add the ginger, garlic, shallots, and asparagus. Stir-fry for 1-2 minutes, or until the asparagus is warmed through and tender with a little color around the edges. Remove from the wok with a slotted spoon and reserve.

3. Add the beef to the pan and spread it around the surface of the wok so that all of the pieces have contact with the oil. Stir-fry for 2-3 minutes, or until the beef is cooked through. Add the reserved asparagus and ginger mixtures, and cook 30 seconds to warm through. Add the oyster sauce and broth, and stir well to coat. Remove from the wok and serve.

Serves 2 as a main dish or 4-6 as part of a larger meal

A Chinese-style dish with French-introduced asparagus, this is a true fusion food. I had this at a small restaurant in Hue, and it was simply delicious. Some other vegetables like broccoli or green beans could be substituted here. Serve it with jasmine rice or some noodles.

Table of Contents

a c k n ow l e d g m e n t s 9

p r e fa c e 12

i n t r o d u c t i o n 16

Dipping Sauces & Condiments 28

Soy-Lime Dipping Sauce 32

Salt, Pepper, and Lime Dipping Sauce 33

Sweet Chile Sauce 34

Caramel Sauce 40

Coconut Peanut Sauce with Chiles 41

Basic Vietnamese Dipping Sauce 42

Chile-Garlic-Oil Table Condiment 44

Scallion Oil 45

Pickled Garlic and Chiles 46

Marinade for Grilled Meats 47

Appetizers, Snacks & Beverages 48

Grilled Lemongrass Beef Skewers 52

Southern-Style Salad Hand Rolls 53

Stuffed Squid 56

Madam Huy's Stuffed Clams 57

Grilled Beef and Shrimp Hand Rolls 58

Crispy Rolls with Salad Wrap 60

Tea 63

Vietnamese Coffee 64

Salads 66

Cucumber and Shrimp Salad 70

Pomelo and Char-Grilled Shrimp Salad 72

Cucumber and Tomato Basic Salad 76

Shrimp, Pork, and Cabbage Salad 77

Spicy Cabbage and Chicken Salad 78

Green Mango Salad with Grilled Beef 84

Banana Flower Salad with Dried Beef and Squid 86

Soups & Noodle Dishes 90

Chicken and Glass Noodle Soup 94

Beef Noodle Soup 96

Rice Vermicelli with Salad and Herbs 99

Hanoi-Style Grilled Pork with Rice Noodles 102

Chicken for Soup or Broth 105

Hue-Style Noodle Soup with Beef, Pork, and Meatballs 106

Sour Soup with Fish 112

Beef Dishes 114

Vietnamese Beef Stew with Star Anise and Basil 118

Sliced Beef with Asparagus 121

Stir-Fried Beef with Crispy Fried Potatoes 126

Beef Grilled in Wild Pepper Leaves 129

Grilled Beef with Okra, Tomatoes, and Pineapple 130

Pork Dishes 132

Grilled Five-Spice Pork Chops 136

Stir-Fried Pork with Baby Bok Choy 140

Grilled Pork Spare Ribs 142

Hue Minced Pork Patties 145

Caramelized and Steamed Pork for Tet 148

Poultry Dishes 150

"Chicken Street" Lemongrass and Chile GrilledChicken 154

Clay-Pot Gingered Chicken 156

Chicken and Sweet Potato Curry 157

Duck Stewed with Pineapple and Cilantro 162

Grilled Five-Spice Chicken 164

Steamed Chicken with Mushrooms 165

Chicken Hotpot 166

Chicken, Lemongrass, and Chile Stir-Fry 169

Seafood Dishes 170

Grilled Fish Hanoi-Style with Rice Noodles and Herbs 174

Shrimp in Caramel Sauce 178

Charcoal Grilled Squid, Shrimp, Vegetables, and Fruit 182

Grilled Fish Fillets with Ginger Sauce 185

Squid, Lemongrass, and Chile Stir-Fry with Coconut Milk 188

Battered Prawns Wrapped in Lettuce with Herbs 189

Soft-Shelled Crab with Chiles and Lemongrass 190

Rice & Banh Dishes 192

Fragrant Steamed Jasmine Rice 196

Shrimp and Chicken Fried Rice 197

Sizzling Crêpes 202

Vegetable Dishes 204

Tofu and Spinach Stir-Fry 208

Pumpkin in Coconut Milk 210

Stir-Fried Green Beans with Chiles 214

Steamed Vegetables 216

Stir-Fried Bitter Greens 217

S o u r c e s 219

I n d e x 220